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Monday, May 18, 2015

Salt Crusted Potatoes with Fresh Rosemary

Vitelotte potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids.The plants mature late and, compared to modern varieties, are relatively low-yielding. The tubers are elongated with sunken eyes;they are thick-skinned, and thus keep well.


4-5 pounds baby red, white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety
1 tablespoon coarse kosher salt
2 tablespoons olive oil
2 tablespoons minced fresh rosemary leaves


Preheat the oven to 425 degrees F.

Place the potatoes in a large bowl (if you have overly large ones, cut them in half so all the potatoes are about 1-inch to 2 1/2-inches). Toss to coat with olive oil, salt, and rosemary so all the flavors are evenly distributed.

Transfer to a large, rimmed baking sheet and bake for 20 minutes.

Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.

Nutritional Info

Calories 120                                                Sodium 310 mg
Total Fat 6 g                                                Potassium 0 mg
Saturated 1 g                                                Total Carbs 14 g
Polyunsaturated 0 g                                Dietary Fiber 2 g
Monounsaturated 0 g                                Sugars 0 g
Trans 0 g                                                Protein 2 g
Cholesterol 0 mg  
Vitamin A 4%                                                Calcium 4%
Vitamin C 25%                                                Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: Pinterest, WIKI

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